Sushi a la carte
- aji -- horse mackerel
- akagai -- ark shell
- amaebi -- raw shrimp
- anago -- sea water eel
- aoyagi -- round clam
- awabi -- abalone
- ayu -- sweetfish
- buri -- adult yellowtail
- chûtoro -- marbled tuna belly
- ebi -- boiled shrimp
- hamachi -- young yellowtail
- hamaguri -- clam
- hamo -- pike conger; sea eel
- hatahata -- sandfish
- hikari-mono -- various kinds of "shiny" fish, such as mackerel
- himo -- "fringe" around an ark shell
- hirame -- flounder
- hokkigai -- surf clam
- hotategai -- scallop
- ika -- squid
- ikura -- salmon roe
- inada -- very young yellowtail
- kaibashira -- eye of scallop or shellfish valve muscles
- kaiware -- daikon-radish sprouts
- kajiki -- swordfish
- kani -- crab
- kanpachi -- very young yellowtail
- karei -- flatfish
- katsuo -- bonito
- kazunoko -- herring roe
- kohada -- spotted sardines, gizzard shad
- kuruma-ebi -- prawn
- maguro -- tuna
- makajiki -- blue marlin
- masu -- trout
- meji (maguro) -- young tuna
- mekajiki -- swordfish
- mirugai -- surf clam
- negi-toro -- tuna belly and chopped green onion
- ni-ika -- squid simmered in a soy-flavored stock
- nori-tama -- sweetened egg wrapped in dried seaweed
- ôtoro -- fatty portion of tuna belly
- saba -- mackerel
- sake -- salmon
- sawara -- Spanish mackerel
- sayori -- (springtime) halfbeak
- seigo -- young sea bass
- shako -- mantis shrimp
- shima-aji -- another variety of aji
- shime-saba -- mackerel (marinated)
- shiromi -- seasonal "white meat" fish
- suzuki -- sea bass
- tai -- Red Snapper, sea bream
- tairagai -- razor-shell clam
- tako -- octopus
- tamago -- sweet egg custard wrapped in dried seaweed
- torigai -- cockle
- toro -- choice tuna belly
- tsubugai -- Japanese "tsubugai" shellfish
- uni -- sea urchin roe
Maki-zushi (sushi rolls)
- anakyûmaki -- conger eel-and-cucumber rolls
- chûtoromaki -- marbled-tuna roll
- futomaki -- a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables
- gari -- pickled ginger
- kaiwaremaki -- daikon-sprout roll
- kanpyomaki -- pickled-gourd rolls
- kappamaki -- cucumber-filled maki-zushi
- maguro-temaki -- tuna temaki
- makimono -- vinegared rice and fish (or other ingredients) rolled in nori seaweed
- nattomaki -- sticky, strong-tasting fermented-soybean rolls
- negitoromaki -- scallion-and-tuna roll
- norimaki -- same as kanpyo-maki; in Ôsaka, same as futo-maki
- oshinkomaki -- -pickled-daikon (radish) rolls
- ôtoromaki -- fatty-tuna roll
- tekkamaki -- tuna-filled maki-zushi
- tekkappa-maki -- selection of both tuna and cucumber rolls
- temaki -- hand-rolled cones made from dried seaweed
- umejisomaki -- Japanese ume plum and perilla-leaf roll
Other sushi terms
- nigirizushi -- pieces of raw fish over vinegared rice balls
- edomaezushi -- same as nigiri-zushi
- chirashizushi -- assorted raw fish and vegetables over rice
- tekkadon -- pieces of raw tuna over rice
- sashimi -- raw fish (without rice)
- chakin-zushi -- vinegared rice wrapped in a thin egg crepe
- inari-zushi -- vinegared rice and vegetables wrapped in a bag of fried tofu
- oshi-zushi -- Ôsaka-style sushi: squares of pressed rice topped with vinegared/cooked fish
- battera(-zushi) -- oshi-zushi topped with mackerel
- -tataki -- pounded, almost raw fish
- odori-ebi -- live ("dancing") shrimp
- oshinko -- japanese pickles
- neta -- sushi topping
- wasabi -- Japanese horseradish
- mizoshiru -- miso soup
- gari -- vinegared ginger
- shôyu -- soy sauce
Last revised: July 14, 2002